Substitution of Refined Sugar in Lingzhi (Ganoderma lucidum)
Kombucha with Honey from Riau, Indonesia: the Effects on
Characteristics, Sensory Acceptance, and Antioxidant Activity
Ryan Haryo Setyawan1*, Muhammad Rezka Fathan2, Rizki Rabeca Elfirta1,
Pamungkas Rizki Ferdian3, Mahani Mahani4, Avry Pribadi3, Puji Wulandari2,
Mohammad Ana Syabana2, Iwan Saskiawan1, and Kasirah Kasirah1
1Research Center for Applied Microbiology, National Research
and Innovation Agency, Cibinong, West Java 16911 Indonesia.
2Department of Food Technology, Faculty of Agriculture,
University of Sultan Ageng Tirtayasa, Pabuaran, Banten 42163 Indonesia
3Research Center for Applied Zoology, National Research and Innovation Agency,
Cibinong, West Java 16911 Indonesia
4Department of Food Industrial Technology, Faculty of Agro-Industrial Technology,
Padjadjaran University, Sumedang, West Java 45363 Indonesia
*Corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it.
[Download]
Setyawan RH et al. 2025. Substitution of Refined Sugar in Lingzhi (Ganoderma
lucidum) Kombucha with Honey from Riau, Indonesia: the Effects on Characteristics,
Sensory Acceptance, and Antioxidant Activity. Philipp J Sci 154(1): 179–190.
